Slow Cooker Buckwheat, Spinach & Cheese Bake

Filling, hearty, flavoursome and healthy – this breakfast is somewhere in-between Mexican eggs and porridge. Minus the tomatoes and chilli, this creamy slow cooker buckwheat, spinach & cheese bake will turbo-charge your day. Plus, it makes great leftovers and is just as yummy served for dinner.

Ingredients

150g buckwheat groats

400ml water

1 onion diced

½ tsp salt

1 tsp cayenne pepper or smoked paprika

400g baby spinach leaves

200g cottage cheese

4 eggs

2 handfuls of grated cheddar (optional)

Method

Add the onion, buckwheat groats and water to the slow cooker, cook on low for 8 hours until the water has been absorbed

Stir in the spinach leaves, cottage cheese and cayenne pepper or paprika until well combined

Fry eggs in a frying pan and place on top with grated cheddar when ready to serve